Chicken Pie

Simply Her - June 2006

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  kg frozen puff pastry
• 600  g boneless skinless chicken thighs
• 300  g potatoes, peeled and cut into cube
• 300  g  frozen peas and carrots
• 300  g mushrooms, diced
• 8  garlic cloves, finely chopped
• 100  g onions, diced
• 100  ml  chicken stock
• 100  ml milk
• 3  teaspoons Worcestershire sauce
• 2  teaspoons oyster sauce
• 2  teaspoons Tabasco sauce
• 60  g flour
• 150  g butter
•  salt and pepper
• 1  egg, lightly beaten

Directions

1. Saute onion and garlic in melted butter until fragrant. Add the chicken, potatoes, mushroom and herbs.
2. Saute for a few minutes and add all seasonings and flour. Cook for 5-8 minutes and add in milk and chicken stock.
3. Bring to the boil and cook until it becomes a thick consistency. Add vegetables and turn off heat. Allow to cool.
4. Roll the puff pastry into two 28cm diameter rounds. Then line a 26cm round pie dish with one piece.
5. Fill the mould with chicken and vegetables and brush egg wash aroung the edges.
6. Cover the pie with the other piece of puff pastry. Trim off excess dough.
7. Use a fork to press round the edge of the pie and prick two holes in the middle of the pie.
8. Brush the surface of the pie with beaten egg and bake at 180C for 25-30 minutes.